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In a medium saucepan, combine the sliced beet, cabernet sauvignon, sugar, lemon juice, the bay leaf, and the cinnamon stick. Bring the mixture to a boil, stirring occasionally until the sugar has fully dissolved.
Lower the heat, then carefully add the pears. Let them simmer until they're tender when pierced with a fork but still hold their shape, which should take about 20 to 35 minutes.
Remove the saucepan from the heat and carefully transfer the poached pears and their liquid to a glass bowl. Discard the cinnamon stick and bay leaf.
Let the pears cool to room temperature for about 30 minutes. If you're making these ahead, chill them in their poaching liquid for up to a day, then bring them back to room temperature before serving.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
